First Look | Pichet Ong for Bubble Lounge

It might just be the most perfect pairing in town.  Pichet Ong, called the “Pastry Provocateur,” by Food & Wine magazine brings his incredible chocolates and desserts to one of New York’s iconic champagne bars.  The Bubble Lounge, which has a staggering list of 300 bottles of champagne with 20 available by the glass, has invited the self-taught, James Beard nominated pastry chef to create the new dessert menu for their Tribeca location.

Irresistible highlights on the menu include the Butterscotch and Champagne Mango Parfait with chocolate covered corn flakes, Frozen Tiramisu Cannoli with bittersweet cocoa and pistachio, Raspberry and Lemon Almond Frangipane Tart with passion fruit ice cream and the Chocolate and Caramel Fondue with fruit, marshmallow and assorted confections.

Even a favorite late-night treat is given the magic touch.  Ong’s chocolate chip cookies are baked to order – rare, medium or well done – so that patrons can get their preferred ratio of crispiness to chewiness.

The Bubble Lounge | 228 West Broadway, New York 212-431-3433

PHOTO CREDIT:  Courtesy of the Bubble Lounge